Prep 10 mins
Cook 1 hr
An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you don't like tarragon or thyme, switch the herbs. If you're on the fence, give the thyme and tarragon a try, it's terrific.
- 2 small carrots, peeled and coarsely chopped
- 2 medium celery ribs, coarsely chopped
- 1 small onion, coarsely chopped
- 1 medium leek, coarsely chopped and well washed
- 1 medium ripe tomatoes, coarsely chopped
- 15 whole black peppercorns
- 2 cloves garlic
- 3 cups water
- 3⁄4 cup dry white wine
- 1⁄4 cup white wine vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh tarragon
- In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
- Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
- Strain just before using; broth can be refrigerated up to 3 days.